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RECIPES

Thai Crunch Bowl

15 min
prep time
15 min
total time
servings
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Ingredients

140 kg Mixed cooked black and red quinoa, cooled
60 g Purple cabbage, julienned
30 g Fresh bean sprouts
30 g Carrots, sliced
30 g Edamame (shelled)
15 g Fresh cilantro sprigs
15 g Peanuts, chopped
85 g Cooked skinless salmon fillets, cooled

Instructions

Preparation Steps
  • FOR 1 SERVING:
  • Spoon
    140 g quinoa into shallow serving bowl; drizzle with 30 g Diana Sauce Pad Thai Sauce.
  • Top
    With individual piles of 60 g cabbage; 30 g each bean sprouts, carrots and edamame; and 15 g each cilantro and nuts.
  • Place
    85 g salmon in centre of filled bowl; brush with 30 g Diana Sauce Thai Sweet & Spicy.
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